Here are some recipes that I want to save and share.
king arthur baking vanilla sugar cookies
For some reason this recipe is inaccesable now on the KAB website! They are very nice cookies, but the recipe they had was a little flawed for me. Originally by PJ Hamel.
1/2 cup (99g) vegetable oil
8 tablespoons (113g) unsalted butter, softened
1/2 cup (57g) confectioners' sugar
1/2 cup (99g) granulated sugar
1 large egg
1 tablespoon vanilla extract, to taste
1/4 teaspoon almond extract, optional(Highly recommended! I add more than this)
1/8 to 1/4 teaspoon nutmeg, optional(Highly recommended! I add more of this too)
scant 1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups (240g) flour(I've found that 2 cups makes dough that's too solid to flow into a cookie shape, and that 1½ cups works better.)
granulated sugar or coarse sparkling sugar
InstructionsTo make the dough: In a large bowl, combine the oil, butter, and sugars; beat until combined.
Add the egg, extracts, and nutmeg, beating until smooth.
Add the baking soda, baking powder, salt, and flour; mix until smooth.
Cover the bowl and refrigerate the dough for at least 2 hours, until it's stiff enough to scoop easily and hold its shape; overnight is fine.
To assemble and bake: Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment; put the sugar for coating in a bowl.
Scoop the chilled dough by the tablespoonful (KAB recommends a tablespoon cookie scoop, I just used a normal tablespoon scoop) and roll in the sugar to coat.
Place the balls of dough on the prepared baking sheets, leaving 1 1/2" clearance among them.
Bake the cookies for 13 minutes, until the edges just begin to brown.
Remove them from the oven and let them cool on the pan for 10 minutes before transferring them to a rack to cool completely.
Store cookies in an airtight container at room temperature for up to two weeks; freeze for longer storage.
(This recipe makes about 4 dozen cookies in my experience!)
This is a shamelessly stolen recipe, but I've used it to make soup with other meats, so I figured I'd gentricize it.
Ingredients6 cups meat broth(I mix up stock with Better Than Bullion here)
1 can (10 oz) cream of soup(For chicken use cream of chicken soup, other soups should use potato or mushroom. Use your best judgement)
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 yellow or white onion, finely chopped(Don't worry about the amounts here, honestly. Just use what you got and are willing to chop/slice)
1½ cups cooked meat, chunked or shredded(Same as the broth, ideally)
2 teapsoons dried parsley
1 teaspoon meat base or meat bullion(Again, Better Than Bullion personally)
1/4 teapsoon black pepper
3 cups uncooked egg noodles
InstructionsIn a large soup pot (with a lid), over medium-high heat, combine the broth, cream of soup, carrots, celery, onion, meat, parsley, meat base, and pepper, stirring and bringing to a boil.
Once boiling, cover with lid, reduce to mediumn heat, and let simmer for 10-15 minutes; the time you let it cook for here will affect the softness of the vegetables.
Add the egg noodles and let simmer for another 10 minutes or until the noodles are cooked to your preference.